Your whole food, plant-based life.

Raw Chocolate Covered Nutella Macaroons

Susan | September 18, 2012

Talk about a recipe morphing! I have been wanting to make a macaroon with a ganache center for a while now. But I like my macaroons fresh out of the dehydrator. They get a wonderful crunchy exterior and a soft interior. If you want a ganache center, that presents a problem. Here is a peek at my “interesting” creative process. Hopefully it will give you a chuckle. Know that some times I have lazy days, too!

Here’s how it goes:

“If I roll a ball of cold raw ganache, surround it with the macaroon dough, that could work.

No…it won’t work. The ganache will melt in the dehydrator.

How about if I just dehydrate a sheet of macaroon dough and then wrap it around the ganache ball (I have not ruled this out for the future)

No…I don’t want to wait. Besides, I am craving Nutella. Hey…I wonder if I can do a raw nutella center?

I am soooo not in the mood to make a raw Nutella. That is too way much work for today. There has to be an easier way.

Wait…I don’t have to do a nutella center, I can do a whole nutella macaroon!

Ok…what should I put in it. I had better start with hazelnuts and chocolate.

(I finish the dough and sit looking at it.)

Now what. I could make two small disks, dehydrate them and then put a layer of ganache in-between…

No..that is a lot of work. I don’t feel like a lot of work today. How about if I just put a divot in the cookie and add the ganache later (like in the Thumbprint Cookies)

Sigh. I don’t feel like dehydrating anything. Besides, a lot of people don’t have dehydrators. I hear about that a lot.

I know, I will just melt the ganache and roll the macaroons in it! Whoo hoo!!”

And just for fun, I tried making ganache with Raw Coconut Nectar and comparing it to the one I normally make with organic, raw agave. It turned out surprisingly passable. I say that because I am not a fan of the taste of coconut nectar. The texture was more sticky and the taste had notes of molasses and toasted barley malt. But all in all, if you want to avoid agave, I can say, go for it!

Note that maple syrup is not raw but used in many raw food recipes. Also, I did use raw dried coconut that I found at Whole Foods. Hopefully soon my store will be up and running and finding these products will be as easy as going there!

42 Comments

Gayla wrote on
November 3, 2015

Hi Susan! Congratulations on your new site and recent wedding! these look amazing. How do you get the truffles to not stick and tear apart on the drying rack after you’ve dipped them in chocolate shell? When I make my truffles, I usually have to lay them on wax paper to dry and trim the feet off but it takes FOREVER! Thanks for the tips.

zdenka wrote on
April 1, 2015

Dear Suzzan,I had this yesterday,I was sooo lazy,and I was crawin you raw hazelnut truffles,wich I made few weeks ago and they were absolutly deliciou( reminds me of fferrero roche) So I made the ganache,melted some coconut butter and put halves of hazelnut into the praline form then I poured over the ganache and coconut butter and another leyer of ganache,then I put it in the freezer for a while and voiala